I'm a foodie. But it's not just about food. It's about being fed — with food, knowledge, humor, love, and joy.

November 20, 2011

T-minus-6

My turkey has been dry-brined. This year, I also herbed the breast. I made a paste of herbs and olive oil, cut a pocket in the breast meat with a long knife, and pushed herb paste in the pocket, under the skin, and in the cavity. The herbs were whatever I had in the garden — marjoram, thyme, oregano, rosemary, chives. I also added some salt.

After the dry brine, I rinse the bird but most of the herbs won't be reached by the rinse.

Sites and Blogs I like

Serious EatsSerious Eats is another blog which plants its stake, and its steak, in the fertile land where food meets science. There is lots of great material here, much of it by J. Kenji Lopez-Alt, or Kenji. If you like FeedMe, you will like Serious Eats.

Cooking for EngineersWhat do you get when you apply the engineer's mind to the kitchen? Straightforward, practical recipes and tips and a passion for simplifying without sacrificing quality.